Recipe - Asparagus Jewels

1 pound Fresh asparagus
1 1/3 cup Flour
1 cup Cornmeal
One fourth cup Sugar
1 tablespoon Baking powder
1 teaspoon Salt
1 cup Milk
One half cup Salad oil
4 Eggs
8 ounce Cream cheese; broken into 24
chunks
1 cup Toasted almonds; cut or sliced up

Snap off asparagus end. Cut into 1/4inch slices; reserve tips. Combine dry
ingredients and wet (except cream cheese) separately, then stir wet into
dry and mix well. Stir in asparagus. Place One half portion of batter into paper
muffin cup. Add a chunk of cream cheese and cover with remainder of butter
portion. Garnish with asparagus tips and almonds. Bake at 400 degrees for
15 minutes. Yield: 24 muffins.
Posted to recipeludigest by "Diane Geary." diane@keyway.net on Feb 4,
1998